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Sunday, October 30, 2011

Pumpkin-Pecan Squares with Cinnamon Chips

From the kitchen of One Perfect Bite...My calendar looks like a checker board and there are times the scramble to honor the commitments I've made looks like a bad vaudeville routine. I'm told my two first words were taxi and yes and I've been cursed ever since. Today's recipe was originally made during a time crunch and chosen because it was so simple to do. I continue to use it when I'm pressed for time, and while it is not my favorite recipe, these pumpkin squares have attended a lot of meetings and pot-luck suppers. The recipe was originally developed by Martha Stewart. I've changed it slightly because I thought her version was too sweet and that other ingredients overwhelmed the flavor of the pumpkin in the bars. The original recipe can be found here. Those of you who like your sweets really sweet will enjoy these. They are moist, cake-like and mildly flavored. They are perfect with afternoon tea or coffee. If your tastes run to less sweet European-style pastries, you might want to take a pass on this recipe. The greatest virtue of these bars is the ease with which they can be prepared. Here's the recipe for those of you I haven't scared away.

Directions:
1) Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides.
2) In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
3) With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in cinnamon chips and pecans.
4) Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.
5) Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.

42 comments
:

That looks delicious Mary, I tend to reduce sugar in recipes to suit my palate although I realize I would not get the same texture as the original recipe. I would love to try this recipe with reduced sugar of course:D Hope you have a nice day!

Hi Mary, this Halloween brings lots of recipe with pumpkin as the main ingredient. I've never tried a pumpkin recipe and yours sure looks tempting. You've inspired me to try out pumpkin dessert. Very nice.

Jeannie, I was unable to connect to your blog, so I thought I'd reply here. It's funny how different folks react to sweet and sour flavors. If you cut the sugar to 1 cup and you add nuts to the bars I think you and all who prefer less sweet desserts will enjoy these as well. I hope you have a great day. Blessings...Mary

I had to giggle through your post...I think we all have those go-to recipes that may not be our absolute favorites, but still quick and darn good. Thanks for sharing...I can't get enough of pumpkin this time of year!

Pumpkin recipes are my favorite for fall. Just home from a visit with my grands in VA. The Little Man and I made a pumpkin roll (which he LOVED) and a pumpkin crisp for his momma to take to their life group. Love the smell of pumpkin and the spices that make it a perfect fall food. Happy to have this one to add to our collection. Taxi and yes!! Only you, Mary! ;) blessings ~ tanna

Hi Mary. Yes, this is such a busy time of year. But these treats look perfect. They make me want to slow down and enjoy. Thank you for sharing, sweet friend! I hope you are having a Happy Halloween. Thank you for making mine a bit sweeter (now I just need to get some candy!) Much love from Austin.

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